Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

4

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

Kitchen Tips

Tip 1

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.

Tip 2

How to Crush Berries

Place washed and picked-over berries in a shallow bowl, then crush with a potato masher or pastry blender until desired consistency.

Tip 3

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

Nutrition

Calories

35

Calories From Fat

0

% Daily Value*

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 0mg

Total Carbohydrates 9g

3%

Dietary Fibers 0g

Sugars 8g

16%

Protein 0g

Vitamin A

0%

Vitamin C

6%

Calcium

0%

Iron

0%

* Percent Daily Values are based on a 2,000 calorie diet.

Servings

about 7 (1-cup) containers or 112 servings, 1 Tbsp. each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.